Apricot and Coconut Puddings

    50 minutes

    Individual steamed puddings of coconut and dried apricots which are turned out before serving. Serve with a little whipped cream.


    Queensland, Australia
    4 people made this

    Serves: 6 

    • 1/2 cup shredded coconut
    • 1 cup dried apricots, diced
    • 6 tablespoons golden syrup
    • 25g butter, softened
    • 1/2 cup caster sugar
    • 2 eggs
    • 1 cup coconut milk
    • 1 1/2 cups self-raising flour

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 190 degrees C. Grease and dust with sugar 6 ramekins. Mix coconut and half the apricots together and divide between the ramekins. Drizzle each with 1 tablespoon golden syrup.
    2. Mix butter and sugar with an electric mixer until pale. Beat in the eggs one at a time, then the coconut milk. Fold in the sifted flour and remaining apricots. Divide the pudding mixture between the ramekins.
    3. Place the ramekins in a baking dish half-filled with warm water. Cover with foil and bake 40 minutes, then turn out the puddings while still hot.

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